These noble dried yeasts are a reliable choice for both beginners and advanced winemakers. They excel with stable fermentation and a wide range of uses—from cherry and currant to other fruits and even some vegetable musts. Thanks to a high alcohol tolerance of up to 17% vol., they help create full-bodied, harmonious, and fragrant wines.
For best results, we recommend using a nutrient salt and preparing a starter culture. Procedure: Into a clean 0.3 L bottle filled 3/4 with boiled water, add 3 teaspoons of sugar, let cool, stir in a pinch of nutrient salt and the entire contents of the yeast sachet. Close with a cotton wad and leave for 2–4 days at 25–28 °C, shaking 1–2× daily. Once vigorous fermentation begins, the culture is ready to inoculate the must.
